Directions

PREP 🥒

1. Fill a large pot with water, cover, and place on the stove on low heat.

2. Set aside ½ cup flour for your “bench flour.”
3. Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil.  Whisk the eggs and oil together with a fork until combined.
4. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy.
5. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
6. Chop half of the Truffle Carpaccio.
7. Peel and slice the garlic. Chop the parsley. Grate the cheese.
8. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it.
9. Cut the dough into your desired pasta shape.

HOW TO COOK 🍳

1. Lightly season the boiling water with S&P Seasoning.

2. Add the pasta and cook for 2 minutes.
3. Strain, reserving ½ cup of the pasta’s cooking water.
4. Add the remaining 2 tablespoons of olive oil to your saute pan and set over medium-low heat.
5. Sweat the garlic until soft, then stir in the chili flake and black pepper.
6. Add the wine (optional) and reserved pasta water and bring to a boil, reducing slightly.
7. Toss in the pasta and Parmesan. Mix until the pasta reaches your desired consistency.
8. Top with the parsley and truffle carpaccio! Enjoy to the fullest! :)